Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map
Some More Hot Topics You'd Like to See adv.
1 lb shelled scallops
salt and pepper
2 tablespoons extra-virgin olive oil
2 tablespoons butter
half lemon juiced
1/2 cup white dry wine
2 - 3 Italian parsley, finely chopped
Cape Sante alla Veneziana
Season the scallops with salt and pepper. Dredge lightly into the breadcrumbs, shacking off the excess.
Place the oil and butter in a skillet. When the butter starts foaming, add the scallops.
Reduce heat to medium high and sauté for about 2 minutes until golden on all sides.
Add a generous squeeze of lemon.
Add the wine and let it evaporate.
Top with the parsley, adjust salt and pepper, and serve at once.
Sautéed Scallops is a typical dish from the Venice area. Scallops (cape sante in Italian) are common in the Adriatic Sea, which is rich of mollusks and crustaceans. In Italy, they have many names: Ventagli (fans) because of their characteristic shape or pettini (combs) for their Latin name, Pecten Jacobeus.